Vegan Zucchini Lasagna - The Whole Food Plant Based Cooking Show (2024)

Jill Dalton

This is one of the most delicious vegan lasagna recipes we have ever tasted and has the countless added benefits of being fully Nutritarian! It also fully qualifies as Vegan SOS (No animal products, salt, sugar, or oil), Vegetarian, gluten free, wheat, and soy free. Is hard to believe you could learn to make such a wonderful lasagna that is also of the highest quality healthy food!

5 from 2 votes

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine Italian

Servings 8 people

Calories 374 kcal

Equipment

Mandoline Slicer

Baking Tray

Ingredients

Noodles

▢ 1 large zucchini or 2 medium

Tomato Sauce

▢ 78 oz tomatoes chopped
▢ 6 oz tomato paste
▢ ½ cup red wine
▢ 1 tsp basil
▢ 1 tsp oregano
▢ ½ tsp thyme
▢ 1 tsp onion powder
▢ 1 tsp Braggs liquid aminos

Mushroom Mix

▢ 22 oz mushrooms diced
▢ 2 onions diced
▢ 3 cloves garlic minced
▢ 1 red pepper diced
▢ 1 Tbsp smoked paprika
▢ 1 tsp Braggs liquid aminos
▢ 2 tsp onion powder

Kale

▢ 1 bunch kale chopped
▢ 1 tsp onion powder
▢ 3 cloves garlic minced

Cheese

▢ 2 cups raw cashews
▢ 4 cloves garlic
▢ ½ cup water
▢ ½ cup nutritional yeast
▢ 4 Tbsp lemon juice
▢ 4 Tbsp white wine
▢ 2 Tbsp dijon mustard

Instructions

Preheat oven to 350°.
Mandolin slice your zucchini lengthwise to make your lasagna “noodles”.
Place slices on a cookie sheet lined with baking paper and put in the oven for about 15 minutes.
It may take a couple cookie sheets to fit all of the noodles. This takes some of the moisture out of the zucchini so that the lasagna isn’t watery.
Put all sauce ingredients into saucepan and cook on medium heat until sauce is thickened.
Next, cook the mushroom mixture making sure to cook out most of the water.
In another pan add a few tablespoons of water and add the kale mixture.
Cook down until kale is wilted. Let kale cool and then squeeze out excess water.
Put cheese ingredients into blender and blend until smooth.
Begin layering zucchini, sauce, and mushroom mixture into a large baking dish.
Once you have used all the ingredients, finish by pouring the cheese mixture on top.
Bake at 350° for 40 minutes.

Nutrition

Calories: 374kcalCarbohydrates: 47gProtein: 17gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 599mgPotassium: 1864mgFiber: 11gSugar: 22gVitamin A: 3535IUVitamin C: 80mgCalcium: 196mgIron: 8mg

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9 thoughts on “Vegan Zucchini Lasagna”

Lisa Vanderford
August 16, 2017 at 1:06 am

I am loving your recipes! Me and my family are new to the Nutritarian lifestyle. Your website and YouTube videos are so inspiring. It has provided me with great hope that we can really do this with our family. Thank you for what you do!
Reply
1. Jill Dalton
  August 16, 2017 at 1:28 am
  
  Thank you so much ?
  Reply
Miriam
February 19, 2018 at 1:16 pm

I know it’s the last thing anyone wants to think of now but do you have wfpb Christmas recipes? I need good alternatives if I’m to carry the family with me on this journey. Lovely website.
Reply
1. Jill Dalton
  February 19, 2018 at 2:19 pm
  
  I have a holiday baking playlist on the website and I will have more holiday recipes as the year goes along ?
  Reply
Sophie
April 11, 2018 at 7:46 am

I absolutely loved this. Being new to vegan cooking, I’m still struggling to find recipes I really like. I was amazed at how much I liked this one. Thank you!
Reply
Felicia
May 26, 2018 at 6:36 am

Can you make this dish ahead and freeze it for a later time to cook?
Reply
1. Jill Dalton
  May 26, 2018 at 8:51 am
  
  No, this will not do well after being frozen. It turns watery. =(
  Reply
Alex
November 22, 2020 at 4:23 pm

just curious why this has to bake for 40 minutes, when everything is already co*cked .
what would happen, if you put it in for only 10 minutes ? you could grill grill the top to get the cheese mixture brown
Reply
1. Jill Dalton
  November 23, 2020 at 10:14 am
  
  That would work too. Just personally, I like to have it a little more soft. I feel like the flavors meld together more too when you give it a bit more cook time.
  Reply

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